These Three Cheese Scalloped Potatoes are creamy, rich and golden brown, loaded with a three cheese blend of sharp cheddar, blue cheese and Parmesan.
What potatoes will be on your holiday table?
When I think of Thanksgiving, three dishes always come to mind. Turkey, stuffing and scalloped potatoes.
We rarely eat scalloped potatoes any other time of the year, leaving the holidays to indulge in one of our creamy, cheesy favorites that’s sure to have us napping by the afternoon!
If you love your potatoes to make a statement at your holiday table, you will love the blend of extra-sharp cheddar cheese paired with decadent blue cheese and sharp Parmesan. They’re truly some of the best scalloped potatoes we’ve ever had. I think you’re going to love them, like we did!
With the weather so cold here, Thanksgiving haaaad to come early. When the temperature drops, I want comfort food!
Not wanting to break tradition by having turkey early, we served this with a nice, juicy, smoked ham. Clever, eh? 🙂 I justified breaking out the scalloped potatoes before the holiday by saying I had to ‘test’ the recipe! You know…for my readers? Thank you dear readers for being my alibi. 🙂
Hmmmm, how about you? I’m not sure these came out alright <wink, wink>, so we may just have to make them a few more times before Thanksgiving. #sofibbing
- ¾ to 1 cup (packed) shredded extra-sharp cheddar cheese
- ¾ to 1 cup crumbled Danish blue cheese
- ⅓ to ½ cup freshly grated Parmesan, packed
- 4 pounds russet potatoes, peeled, cut in half, then in ¼-inch-thick half-rounds
- 1 and ½ teaspoons salt
- ½ teaspoon ground black pepper
- ⅓ cup finely chopped onion
- 3 tablespoons all purpose flour
- 4 tablespoons (1/2 stick) butter
- 3 cups whole milk
- Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish and set aside.
- Mix sharp cheddar cheese, blue cheese and Parmesan in a small bowl.
- Arrange one half of the potatoes in the baking dish, overlapping slightly. Sprinkle with one teaspoon salt and ¼ teaspoon pepper. Layer with onions, then sprinkle with flour. Dot with 2 tablespoons butter, cut into small pieces and distribute them evenly in the dish. Sprinkle with one half of the cheese. Top with remaining potatoes, ½ teaspoon salt, ¼ teaspoon pepper and 2 tablespoons butter, cut into small pieces.
- Reserve remaining cheese and set aside.
- Bring milk to a simmer on medium heat in a medium-sized saucepan. Pour warm milk over the potatoes. The milk will not cover potatoes completely. Cover the baking dish tightly with aluminum foil and bake for 45 minutes. Uncover the dish (liquids in dish may look curdled); and top with the reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, approximately 45 minutes longer.
- Remove from oven and serve!